IMG_2852_Sunier 3.JPG

- Wines in Portfolio - 

WILD SOUL

wildsoul.jpeg

Type: Dry red

Appellation: Beaujolais Villages (2017), Vin de France (2016)

Site & Vines: Very granitic, rocky, shallow soil with presence of blue stone (diorite). All gamay from Beaujolais, predominately from sites in and around Régnié.

Vinification & Elevage:  Cold carbonic vinification without extraction, alcoholic fermentation with wild spontaneous yeasts. De-vatting by hand (no pumps) followed by a gentle pressing with an old fashioned vertical press.

Aged on the fine lees for 8-10 months in a large 3000 liter oval tank and horizontal concrete vats, to favor ageing in order to capture the maximum of fruit and to avoid any premature oxidation.

No addition of SO2 during vinification and aging. Unfiltered with a very low addition of sulfites at bottling.

Notes:  2016 is the inaugural vintage of this affordable quaffer made from sourced fruit. Vinified by Julien with the same care and attention he gives his Crus Beaujolais. Due to severe climatic challenges Julien was unable to source 100% organically farmed fruit in ‘16 and ‘17. This cuvée will be farmed organically starting with the 2018 vintage. An anytime light red wine that is unpretentious, with great freshness and purity showing true character of gamay planted on granite.

RÉGNIÉ

SunierRegnie.jpeg

Type: Dry red

Appellation: Régnié

Site & Vines: 3 ha of old vines on sandy granite, at the foot of the Côte de Py, just outside of Morgon.

Vinification & Elevage:  Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.

Aging: 20% aged in cement and 80% in neutral French barrels.

Notes:  A prime site for the often overlooked Cru of Régnié, which gives a certain depth of character and presence to the wine vintage in and vintage out. That said, Régnié remains the most immediately approachable of Julien's 3 crus with a certain softness and upfront juiciness. 

FLEURIE

SunierFleurie.jpg

Type: Dry red

Appellation: Fleurie

Site & Vines: Up until 2018 vintage: 1.85 ha in the lieu dit "Niagara" and 2 ha additional parcels. Niagara is the original parcel Julien started to farm in 2008 and has 80-120+ year old vines on sheer pink granite, oriented south. At  570 meters it is one of the highest elevation Cru sites and also one of the most difficult to farm.

Starting with 2018, Fleurie will come from 2 complimentary parcels - the lower lying "Grand Près" which will bring roundness & a generosity of fruit and the higher elevation "la Tonne" (450 meters) which sits on an exceptional granite base and will bring freshness, acidity and depth of minerality. Steeply sloped, this parcel is impossible to mecanize and will be worked by hand.

Vinification & Elevage:  Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. After fermentations are complete, fruit is slowly pressed, over a 24 hour period, using an ancient vertical press Julien acquired in the Côte D’Or.

Aged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost. Minimal sulfur at bottling.

Notes: Julien's Fleurie always has an elegance and filigreed quality to it, in more classic vintages it is often like licking floral tinted granite.

MORGON

SunierMorgon.jpg

Type: Dry red

Appellation: Morgon

Site & Vines: From the lieu-dits of "Corcelette", "Py", "Charme", and "En Oeillat". Densely planted parcels, averaging 50 year old vines. Mostly decomposing granite and clay soil.  

60 year old vines on 1.88 hectares between 280-420m elevation with a south/south-east exposure. Soil is sandy and pink granite.

Vinification & Elevage:  Gravity tanked, indigenous yeasts, without SO2, Carbonic maceration (whole grapes fermented in anaerobic) for 10 days and then semi-carbonic for 10 days, manual raking, old-fashioned pressing with vertical press.

Indigenous yeast fermentations in concrete vats at low temperatures, to preserve fresh fruit flavors and a delicate tannic structure. Fruit is slowly pressed after fermentation using an ancient vertical press Julien acquired in the Côte D’Or.

Aging: 100% 228 liters oak barrels (about 10 wines old) for 9-11 months. Bottled unfiltered with a low addition of sulfites.

Aged for up to 11 months in 3 - 9 year old Burgundy barrels so the charming fruit and granitic soil flavors aren't lost.

Notes: Julien's Morgon always has a fair amount of structure to it and is most age-worthy but also has plenty of immediate charm and enjoyable young.

 

 

Julien Sunier

Beaujolais Villages/ Avenas

http://www.julien-sunier.com/

Certified Organic

Dijon born surfer turned Cru Beaujolais, natural wine champion, Julien has extensive experience working for notable organic and biodynamic estates in Burgundy, New Zealand, California, and 2018 marks his 10th year farming his own organic vineyards. Vintage in and vintage out his wines are deft, clean, and clearly express site with a captivating transparency. The domaine of Julien Sunier debuted in 2008 with 3 hectares of old vines in some of the top sites in Morgon and Fleurie, which he immediately converted to organic farming. He has also started incorporating biodynamic principles. Today the estate has close to 6.5 hectares of predominantly old vines in sought after single parcels in all 3 of his Crus, including Py in Morgon.

The winery is located in Avenas, which is well over 500 meters and the high elevation coupled with the fact that Julien does not temp control fermentation translates to long & slow ferments, a delicacy of flavor and extraction, and a elegance vintage in & vintage out. Hand harvests, basket press, native yeast ferments, ageing in neutral wood and tank, minimal to no sulfur.

Julien is a Dijon native but had no family connection to vineyards or the wine industry. His mother is a hair stylist and one of her clients happened to be Christophe Roumier, who offered to show Julien "what this wine stuff was all about". From there Julien worked harvests across the globe in New Zealand and California (Bonny Doon) with surfing sessions in between and returned to Burgundy to intern with Nicolas Potel in Nuits Saint-Georges and Jean-Claude Rateau in Beaune, where he solidified a passion for organic and biodynamic viticulture.

Julien had developed a deep knowledge of the Beaujolais Crus and close contacts while working as assistant winemaker for 5 years with a big house négociant. Throughout that time he got to know the best parcels in all 10 Beaujolais Crus and develop relationships with vignerons who were willing to long-term lease their vineyards in prime sites to Julien for his own project. In 2008 Julien struck out on his own and realized his dream of having his own label according to his organic and biodynamic principles. He started with 3 hectares of old vines in some of the top sites in Morgon and Fleurie. He added Régnié in 2009 and today he has 6.5 hectares between the 3 Crus and is launching a new mini-négociant project designed to help train young, inexperienced but passionate growers and winemakers how to work naturally in Beaujolais.